Pan-fried lamb fillets with chermoula and herb cous cous
Ingredients - 4 x 175g lamb fillets - 50ml olive oil - 200g cous cous - 1 small mixed bunch coriander, mint and parsley - Juice of 2 lemons - 50ml olive oil -
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Cooking tools:
- Food processor
- Mixing bowl
- Plastic wrap
- Chef's knife
- Cutting board
- Skillet
- Stove
- Kettle
- Spoon
- Tongs
- Measuring spoon
- Plate
Ingredients
- 4 x 175g lamb fillets
- 50ml olive oil
- 200g cous cous
- 1 small mixed bunch coriander, mint and parsley
- Juice of 2 lemons
- Sea salt
- freshly ground black pepper
- 2 red onions
- 1 small bunch coriander
- 1 x 3cm piece fresh root ginger
- 100ml lemon juice
- 100ml olive oil
- 1 tbsp honey
- 1 tbsp ground cumin
- 1 tbsp paprika
- 1 tbsp turmeric
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